Food technological potentials of CO₂ gas hydrate technology for the concentration of selected juices^*

* Presented at the 10th International Conference on High Pressure Bioscience and Biotechnology, Numazu, Shizuoka, Japan on Saturday, September 22nd, 2018

ABSTRACT

CO₂ gas hydrate technology seems to be a gentle way to concentrate juices, especially comparing to evaporation processes which achieve high levels of concentration and is furthermore energetically favorable in contrast to freeze concentration processes. CO₂ can form gas hydrates at around 30–80 bar and 274–283 K. For evaluating this new technology, it is not only important to know the phase equilibrium lines of commercial juices like apple and orange juices but also how the application of e.g. a bubble column affects the gas hydrate formation and separation from the concentrated product. In order to support the experimental outcome, numerical modeling seems suitable to understand the physical background of this novel concentration technology. This includes the simulation of temperature, velocity, pressure and concentration fields using finite volume technique. All three work packages combined will lead to a better understanding of the behavior of gas hydrate technology used to concentrate liquid food.

KEYWORDS:

• Fruit juice
• hydrate technology
• food technology
• gas hydrate
• carbon dioxide/CO₂ clathrate
• CO₂ hydrate

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes

* Presented at the 10th International Conference on High Pressure Bioscience and Biotechnology, Numazu, Shizuoka, Japan on Saturday, September 22nd, 2018

Additional information

Funding

This IGF Project of the FEI is/was supported via AiF within the programme for promoting the Industrial Collective Research (IGF) of the German Ministry of Economic Affairs and Energy (BMWi), based on a resolution of the German Parliament.